These Whole Wheat Oatmeal Chocolate Chip Cookies are the perfect, classic cookie made with some wholesome swaps. Using a mix of coconut oil and butter, plus coconut sugar, this cookie is packed with rich flavor everyone will love.
So you knew it was only a matter of time before I bring you a chocolate chip version of my Whole Wheat Oatmeal Berry Cookies, right? Well FINALLY that time has come. Took me long enough. I’m actually surprised this is only my 6th cookie recipe thus far. For how obsessed my husband is with cookies ? and how much I enjoy making them ? you’d think I’d have more. So many ideas, so little time. And I haven’t even brought you a traditional chocolate chip yet! Don’t worry, their time will come in 2016. Speaking of 2016, ummmmm HELLO. How are we almost there already? 2015 was a whirlwind of a year. Might just have to do a fun little end-of-the-year recap on da blog here after Christmas…
Guys, I am so excited to spend some time with family this next week. We’re leaving on Saturday to head back home to our parents’ houses and we’ll be there the whole WEEK. I’m looking forward to cuddling on the couch with my little pups, binge-watching all of the Christmas movies on ABC Family (we don’t have cable) and basically just being a bum back home like I would between my college semesters ? (Can’t believe that is basically over 5 years now, CRAY.)
Anywhos… let’s talk about these
Whole Wheat Oatmeal Chocolate Chip Cookies
Standard Oatmeal Chocolate Chip Cookie Ingredients
- rolled oats
- baking soda
- butter/Coconut oil
- chocolate chips
How to Make Oatmeal Chocolate Chip Cookies with coconut oil
I like to combine my ingredients separately to ensure all of the ingredients are even mixed.
Sorry 1-bowl lovers, but that’s not how this cookie queen rolls.
Then there is my beloved cookie scoop. Do you have a cookie scoop? If you make cookies a lot, heck even if you don’t (yet) you really ought to get one of these. They make perfectly shaped cookies and they’re relatively inexpensive. GET ONE.
The cookie scoop is definitely a baker’s secret to perfectly thick, round cookies.
Seriously can’t get enough. I basically went with my oatmeal berry cookie base and made some very minor alterations. It’s a pretty simple recipe, you can’t go wrong it. We’re using a mix of coconut oil and butter again (because, flavorrr) and a mix of coconut sugar and dark brown sugar (again, flavor). Then pick your favorite chocolate chips to add in.
I always go for dark chocolate, but to each their own.
- 2 cups old-fashioned rolled oats (gluten-free if necessary)
- ¾ cup whole wheat flour1 (or whole grain gluten-free blend if necessary)
- ½ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup coconut sugar2
- ¼ cup dark (or light) brown sugar, packed
- 4 TBS coconut oil, softened3
- 4 TBS unsalted butter, softened
- 1 large egg, room temperature4
- 2 tsp vanilla
- 3/4 cup semi-sweet chocolate chips
- Preheat oven to 350ºF and line two large baking sheets with parchment paper, or silicone mat.
- In a medium bowl, combine oats, whole wheat flour, baking soda, and salt. Set aside.
- In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together sugars with softened butter and coconut oil. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 2 minutes, until coconut sugar crystals are less noticeable. (do NOT use melted oil and butter)
- Add in egg and vanilla until combined.
- Add dry oat and flour mixture to large bowl of wet ingredients and combine until dough comes together.
- Using large wooden spoon, add in chocolate chips. (Or use stand mixer paddle)
- Using medium cookie scoop (or rounded heaping tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3 inches of space between cookie dough.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
- Store cookies in airtight container. Cookies will stay fresh up to one week (if they last that long).
1Whole wheat flour can be subbed with whole wheat white, or regular all-purpose but you may need about 1/4 cup more of all-purpose if subbing.
2You can replace coconut sugar with light brown sugar, but the flavor of the cookie may change slightly
3Make sure your oil and butter are only softened, not melted. The cookies will not maintain their shape if using melted butter. You can also use all butter here – but NOT all coconut oil.
4Use a room temperature egg, so the coconut oil does not solidify while combining.
PRO TIP: I space my cookies in rows of 3 and 2, alternating every other, just to make sure cookies won’t spread into each other.
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8
- Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
I’m obsessed with this recipe guys. Simple, some healthier swaps, and just so flavorful! Whole Wheat Oatmeal Chocolate Chip Cookies FTW!
QUESTION: If you could have one cookie for the REST OF YOUR LIFE?! What kind of cookie would it be??? I’m thinking I’d go with the good ole chocolate chip.